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Shabri Shabri
Research Institute for Tea and Cinchona
Agriculture, Biological Sciences & Forestry Computer Science & IT Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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Analysis of individual cathecin from green tea extracted and fractionated by column chromatography Dadan Rohdiana; Shabri Shabri
Jurnal Penelitian Teh dan Kina Vol 15 No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v15i2.24

Abstract

A study determination of solvent and eluent on extraction process and fractination of individual cathecin especially epigallocathecin gallate (EGCG) by column chromato­graphy method. This study devided on two steps, i.e. determination of raw material, sol­vent, process optimation for extraction and fravtination of green tea extract, evapo­ration and drying. Characterization of polyphenol conducted by visible spectro­photo­meter, analysis of individual cathecin by HPLC. This study was did in Laboratory of Processing Technology and Laboratory of Testing for Tea and Cinchona, Research Institute for Tea and Cinchona, at September 2007 up to March 2008. Result of this study shown that ratio of solvent aceton and water 7:3 v/v, ratio of tea and solvent 1:15 w/v for 15 minutes at 55-60ºC obtained 53.39% polyphenol on extract and yield gradiently produce extract with purity of cathecin is 94% b/b, EGCG 64.03% from feed with cathecin content is 82.96% w/w and EGCG 42.34% w/w.
Activity DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical scavenging of some ready to drink teas on Dadan Rohdiana; Shabri Shabri
Jurnal Penelitian Teh dan Kina Vol 15 No 2 (2012)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v15i2.25

Abstract

Research of free radical scavenging activity of some ready to drink tea (RTD-Tea) was carried out. Generally, the result showed that tea beverages have a good of scavenging activity against DPPH free radical. T-AR was RTD-tea which has the stronger sca­venging activity against DPPH free radical. This RTD-tea has a low of EC50 value i.e. 63,55ml/ml. The scavenging activity followed were T-ES (63,95ml/ml), T-UP (65,75ml/ml), T-RO (86,85ml/ml), T-LI (91,15ml/ml), T-TA (107,53ml/ml), T-NG (125,36ml/ml) and T-AK (756,14ml/ml) respectively.
Optimization and characterization of green tea polyphenol extract from various solvents Shabri Shabri; Dadan Rohdiana
Jurnal Penelitian Teh dan Kina Vol 19 No 1 (2016)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v19i1.82

Abstract

Tea has a high content of polyphenols with potent antioxidant activity and beneficial for health. Availability of polyphenols extract is still very limited. The aim of this study to optimation and characterization of green tea polyphenol extract base on some solvents. Parameters analyzed were polyphenol content and yield of some extraction process conditions. This result showed that extraction by the ratio of tea and solvent was 1 : 15 b/v, extracted by acetone 70% solution in temperature 600C for 15 minutes obtain polyphenol content of 53,30% b/b and total yield of 40,17% b/b.
Synthesis and isolation of theaflavin from fresh tea leaves as bioactive ingredient of antioxidant supplements Shabri Shabri; Hilman Maulana
Jurnal Penelitian Teh dan Kina Vol 20 No 1 (2017)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v20i1.120

Abstract

Theaflavin (TF) is a product of catechin oxidation that give contribution to golden yellow color, brightness, briskness of black tea and has a potential as natural antioxidant activity. TF has a higher superoxide radical capture rate than EGCG (Epigallocatechin gallate). The study was to synthesize TF components in the form of extracts that have high antioxidants. Materials used in this research is bud+3 leaves from RITC clone (GMB 7). The research were caried out used 15 liters of tea leaves pulp per treatment, fermentation using fermentor with 15 L/min, 20 L/min and 25 L/min airflow treatment, separation of TF from thearubigin (TR) used 2.5% NaHCO3, and isolation of TF from impurity compounds used silica gel column with ethyl acetate/hexane as eluent, and DPPH (1,1-diphenyl-2-picryl hydrazyl) for antioxidant activity. The result showed that TF synthesis of fresh tea leaf catechin at water-air rate of 25 liters/minute could produced TF extract and yield TF purity extract with 1.01% and 39.15% in dry weight respectively after isolation by silica gel column. Antioxidant activity by DPPH from TF extract showed the smallest value of EC50 is 12.16 mg/L at 150 mg dose and its activity increased with the addition of concentration of TF extract.
Analisis kandungan teaflavin dan tearubigin pada teh hitam yang diolah melalui metode pelayuan kimia bertahap Shabri Shabri; Dr. Dadan Rohdiana; Hilman Maulana; Sugeng Haryanto; Muhammad Iqbal Prawira-Atmaja
Jurnal Penelitian Teh dan Kina Vol 21 No 1 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i1.142

Abstract

The instability of tea shoots supply from the plantation to the factory was often a problem. In the flush season where tea shoots are abundant, an overcapacity often leads to the uncontrollable withering process. This problem was the cause of the decreased quality of black tea. Theaflavin (TF) and Thearubigin (TR) were chemical substances that positively correlated to the black tea quality. This research conducted to characterize TF and TR quality in two-stages chemical withering. This research treatment consists of two treatments, namely treatment A (plus season), treatment B (minus season), and one control/routine production (treatment C). Treatment A and B used 25 kg of fresh tea shoots to be withered, the first stage was to wither the leaves until it reached 60%, 65%, and 70% of water content. The second stage was to blended those leaves at the first stage and withered it until it reached about 54-56%. For treatment A and B, the enzymatic oxidation (fermentation) time used 90 minutes. Treatment C used 25 kg of fresh tea shot that processed as normal routine production of black tea orthodox-rotor vane process, with enzymatic oxidation time 110 minutes. Every treatment was repeated 3 times. Treatment A produced TF of 0,97% d.b and TR of 15,39 d.b. (ratio 1:15,97). And treatment C produced TF of 0,92% d.b and TR of 13,69% d.b. (ratio 1:14,82). It was concluded that two-stage chemical withering was able to maintain the chemical and organoleptic qualities of black tea.
Karakteristik nanopartikel ekstrak teh hijau dengan metode nano milling dan nano spray Shabri Shabri; Dr. Dadan Rohdiana; Hilman Maulana; Sugeng Haryanto; Muhammad Iqbal Prawira-Atmaja; Rachmat Mauludin; Muhammad Insanu; Asep W. Perdana
Jurnal Penelitian Teh dan Kina Vol 21 No 2 (2018): Jurnal Penelitian Teh dan Kina
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v21i2.146

Abstract

Nanoparticles for raw materials of phytopharmaca is a technology used to be able to increase the effectiveness and efficiency of phytopharmaca in its absorption as a therapeutic agent. This study useds steamed green tea polyphenol extract as raw material with two nanoparticle methods, first nano milling by Planetary Ball Milling (PBM) and the second using encapsulation method with Nano Spray Dryer (NSD). The characteristics of nanoparticles were then analyzed using Particle Size Analyzer (PSA) and X-Ray Difraction (XRD) to determine the size, size distribution, and type of crystals formed by the two methods. The results of PBM had not been able to meet the criteria for nanoparticles because they had a particle size that is >1 µm, whereas the NSD method produced 554.7 nm nanoparticles with an intensity of 86.9%. And the results of the XRD analysis showed that the two methods of making nanoparticles resulted in amorphous particles >50%.
Co-Authors Asep W. Perdana Dadan Rohdiana Hilman Maulana Hilman Maulana Muhammad Insanu Muhammad Iqbal Prawira-Atmaja Rachmat Mauludin Sugeng Haryanto